- 2 small avocados, peeled and chopped
- ½ lb. Asparagus tips
- 1 small jicama, peeled and chopped
- 1 pink grapefruit, peeled, seeded, chopped
- 1 cup radish sprouts (or sprouts of your choice)
- Juice of 2 limes
- 2 TBSP chopped lemon balm herb (optional)
- 2 TBSP chopped mint
- 4 TBSP chopped green scallion
- 2 TBSP red onion, minced
- Braggs, Sea Salt or Himalayan Salt to tast
Combine all ingredients except the sprouts. Serve on a bed of lettuce topped with small amount of sprouts. Remove the white pith from the grapefruit for a sweeter tasting dish.
From my friend Rita Romano
